- 4 boneless and skinned salmon fillets
- 300g natural set yoghurt
3 tbsp tikka masala curry paste (if you can find tandoori curry paste use this!)
- 1 large cauliflower
- coconut/almond milk
- grated cheese
- 2 packs of vine tomatoes
- sprinkling of rock salt
- olive oil
Preheat the oven to 220 degrees.
Cut the cauliflower up into small florets and cook until tender.
Thoroughly mix the yoghurt and curry paste before fully covering the salmon fillets. Place on a baking tray that is covered with a sheet of tin foil. Bake the salmon and tomatoes for approx 12-15 minutes or until the salmon is thoroughly cooked.
Using a hand blender, whizz the cauliflower florets until smooth and add in enough milk and cheese to make the mash creamy (don't go overboard with the cheese though!)
Serve each salmon fillet on a bed of salad and accompany with the cauliflower mash and tomatoes......extra vegetables are optional but always welcome!
I hope you enjoy this simple recipe as much as we did!